Best Cheese Stuffed Portobellos Recipes

FRESH HERB AND GOAT CHEESE STUFFED GRILLED PORTOBELLOS

Steps:

• Clean the dark black gills from the mushrooms, then drizzle with a little olive oil, season with salt and pepper and place over medium heat on an open barbecue grill, face down. After a few minutes, turn them over and continue to cook.
• In a mixing bowl combine the goat cheese with minced garlic, salt and pepper, to taste, and the mixture of fresh herbs torn by hand.
• Mix the cheese until all of the ingredients have been incorporated and a nice creamy texture is achieved.
• When the mushrooms begin to get soft and give off a little of their juice, add a nice spoonful of the goat cheese mixture right into the center of each portobello.
• Close the lid of the barbecue and let cook until the cheese gets bubbly and the mushrooms are nice and soft.

CHEESE-STUFFED PORTOBELLOS

Steps:

• Preheat the broiler. Mist a foil-lined broiler pan with cooking spray. Put the mushrooms gill-side down on the pan; broil 5 minutes.
• Meanwhile, toss the spinach, breadcrumbs, mozzarella, chopped shallot, tomato, 2 tablespoons each pecorino and olive oil, 1/2 teaspoon salt, and pepper to taste in a medium bowl.
• Remove the mushrooms from the broiler and turn them gill-side up on the pan. Season with salt and pepper. Mound the spinach filling on the mushrooms and top with the ricotta. Sprinkle with the remaining 1 tablespoon pecorino and broil until the filling is heated through and the ricotta is lightly browned, about 5 minutes.
• Meanwhile, toss the celery, sliced shallot and the remaining 1 tablespoon olive oil in a bowl and season with salt and pepper. Top with shaved pecorino. Divide the mushrooms among plates and serve with the celery salad. Drizzle with olive oil.

CHEESE AND SPINACH STUFFED PORTOBELLOS

Steps:

• Preheat oven to 450°F Coat a rimmed baking sheet with cooking spray.
• Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with seasoning salt and 1/8 teaspoon pepper. Roast until tender, 20 minutes.
• Meanwhile, mash ricotta, spinach, Parmesan, olives, chives, garlic, Italian seasoning and the remaining 1/8 teaspoon pepper in a medium bowl.
• Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 to 90 seconds depending on your microwave.
• When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1-2 tablespoon marinara into each cap; cover the remaining sauce to keep warm.
• Mound a generous 1/4 - 1/3 cup ricotta filling into each cap (depending on the size) and sprinkle with the mozarella cheese.
• Return stuffed mushrooms to the top rack of the oven and BROIL on high for 3-5 minutes until top is browned. Remove from oven and let stand for 3-5 minutes prior to serving. Serve with the remaining marinara sauce.

BROILED CHEESE STUFFED PORTOBELLOS

Steps:

• Preheat broiler. In a large bowl, combine mushrooms and salad dressing; turn to coat. Let stand 15 minutes. Meanwhile, in another large bowl, combine spinach, cream cheese, Parmesan cheese, garlic, salt and pepper., Drain mushrooms, discarding salad dressing. Place mushrooms in a foil-lined 15x10x1-in. baking pan. Broil 3-4 in. from heat until tender, 2-3 minutes on each side. Fill with spinach mixture; top with mozzarella cheese. Broil until cheese is melted, 2-4 minutes longer.

FOUR-CHEESE SPINACH AND PINE NUT STUFFED PORTOBELLOS

Steps:

• Preheat oven to 400 degrees.
• Clean portobello mushrooms, remove stems, chop finely and set aside. Scrape out dark gills from the underside with a spoon, taking care not to break the edges of the mushroom caps.
• Melt 3 tablespoons of the butter and brush caps all over on both sides. Sprinkle with some of the pepper and the garlic salt. Set on a baking sheet (covered with foil if you want to eliminate messy clean-up) upside down and ready to fill.
• Melt the remaining butter (or bacon fat, which is what I used for this step) in a large pan or dutch oven over medium high heat. Saute the garlic for a minute or two until fragrant, then add mushroom stems. Saute for 3-4 minutes until softened, then add the chopped spinach with the remaining pepper and saute until wilted, approximately 2-3 minutes.
• Turn heat down to medium low and add the cream cheese, brie and half of the parmesan (save half to top the stuffed caps), yogurt, and chipotle sauce (to taste, we like a bit of spice). Stir to incorporate, cover and allow cheeses to melt for about 5-6 minutes. Check to see if they're melted - if they are, stir again and then add the cheddar. Stir to incorporate, turn off the heat and cover. The cheddar is the binding cheese, which is why you add it last.
• After 2 minutes, stir in the pine nuts. Fill the mushroom caps with the spinach/cheese mixture and top with remaining parmesan cheese. Bake for 25 minutes or until the parmesan is lightly browned. Enjoy!

SPINACH AND BLUE CHEESE STUFFED PORTOBELLOS

Steps:

• Pre-heat oven to 350. Brush the mushrooms clean with a mushroom brush or dry cloth. Spray them on both sides with the butter flavored spray. Salt & pepper them, and put them in a baking dish
• Chop the spinach and mushroom stems, pile into the mushrooms.
• Bake at 350 for 15 minutes, then top with the cheese. Bake another 10 minutes until cheese is melted and golden. Note: smaller mushrooms might take less time to cook.

CHEESE & SPINACH STUFFED PORTOBELLOS

Steps:

• 1. Preheat oven to 450°F. Coat a rimmed baking sheet with cooking spray. 2. Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with salt and 1/8 teaspoon pepper. Roast until tender, 20 to 25 minutes. 3. Meanwhile, mash ricotta, spinach, 1/4 cup Parmesan, olives, Italian seasoning and the remaining 1/8 teaspoon pepper in a medium bowl. Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 seconds to 1 1/2 minutes. 4. When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1 tablespoon marinara into each cap; cover the remaining sauce to keep warm. Mound a generous 1/3 cup ricotta filling into each cap and sprinkle with the remaining 1/4 cup Parmesan. Bake until hot, about 10 minutes. Serve with the remaining marinara sauce.